Foie Gras Creme Brulee
- recipe courtesy of Chef Michael Spukowski, Executive Chef of Jonathan's of Oakville and J-Bistro  9oz.

Chef Spudowski has put a seasonal twist on the foie gras brulee by flavouring it with ginger and serving it with a Duck Crackling-Hazelnut Brittle, Warm Lavender Madelines and a Pomegranite-Blood Orange Gastrique.

Ingredients
fresh grade A foie gras
9oz. 35% whipping cream
1 egg yolk
1 whole egg
Salt, pepper, lemon juice, and fresh nutmeg to taste
2oz granulated sugar

Preparation
Bring foie gras to room temperature. Set the oven to 275ºF. Gently heat cream, mixed with seasoning and nutmeg, to 98ºF. Temper whole egg and yolk with warm cream. Puree foie gras with egg/cream mixture, adding a very small amount of lemon juice to taste. Pass mixture through a chinois and fill 2oz ramekins. Bake in a bain marie for about 25 to 30 minutes or until set. Refrigerate brulees until cold. Coat the top with sugar and Brulee. Enjoy! Recipe note:  You can flavour your brulee by steeping any flavouring agent in with the cream. Alternatively you can always exchange the granulated sugar for maple sugar.  A recipe is only limited by your imagination, so change it up!